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Mix-and-Match Baked Chicken Fingers

Mix-and-Match Baked Chicken Fingers

You can choose between a pretzel, Cheddar cracker, potato or tortilla chip crust for chicken in this fun mix-and-match recipe. Serve them with your favorite dipping sauce.


4 servings

Prep Time

10 minutes

Total Time

20 minutes


  • 1egg, lightly beaten
  • 1/4cup sour cream
  • 1/4teaspoon salt
  • 1/4teaspoon garlic powder
  • 1/4teaspoon ground black pepper
  • 4medium skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total)
  • 2cups mini pretzel twists or cheddar-flavored crackers or 3 cups potato chips or 4 cups tortilla chips
  • 3tablespoons vegetable oil
  • Desired dipping sauces (optional)


  1. Preheat oven to 400°F. In a medium bowl, whisk together egg, sour cream, salt, garlic powder and pepper. Cut chicken lengthwise into strips about 3/4 inch thick. Add chicken to egg mixture. Stir to combine.
  2. To prepare breading, place pretzels (or crackers or chips) in a large resealable plastic bag; seal bag, pressing out air. Place bag on a cutting board and, using a rolling pin, crush to make coarse crumbs.
  3. Brush a 15x10x1-inch baking pan with oil; set aside. Place desired breading in a shallow dish. Transfer chicken, a few pieces at a time, to the dish. Roll and press chicken strips to coat all sides with breading. Arrange chicken in a single layer in prepared pan, leaving space between each piece.
  4. Bake for 8 to 10 minutes or until chicken is no longer pink, turning after 5 minutes. If desired, serve with dipping sauces.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 505kcal
Carbohydrate Total 23g
Total Sugars 2g
Fiber 1g
Total Fat 29g
Saturated Fat 5g
Cholesterol 148mg
Sodium 1053mg
Protein 35g
Potassium 592mg

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